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Marinated mushroom salad recipe

1 rating

Spruce up your boring salads with some harissa-marinated forestiére mushrooms, or other wild mushrooms of your choice. Pair this tasty salad with sourdough croutons and crisp salad leaves. This salad features a lively citrus dressing, making this a substantial main meal for lunch or dinner. See method

Serves
4

15 mins to prepare and 20 mins to cook

212 calories / serving

Ingredients

For the salad

2 tbsp olive oil

1 heaped tsp harissa spice mix

250g (8oz) forestiére mushrooms, wiped clean

40g (1 1/2oz) blanched almonds

3 slices day-old sourdough bread, torn into bite-sized pieces

100g (3 1/2oz) baby leaf rocket salad

150g (5oz) cherry tomatoes, quartered

1/2 small red onion, thinly sliced

For the citrus dressing

2 tbsp extra virgin olive oil

juice and finely grated zest of 1 small lemon

½ tsp cumin seeds

Each serving contains

Energy

880kj212kcal11%

Fat

15g21%

Saturates

2g9%

Sugars

3g3%

Salt

Method

Preheat the oven to gas 5, 190°C, fan 170°C. Mix together half the olive oil with the harissa spice mix. Brush the mixture over the mushroom caps, place in a roasting tin, gill-side up, and roast for 20 minutes until tender.

Meanwhile, put the bread in a freezer bag with the remaining oil, twist the top and shake the bag to coat the bread in the oil. Tip the bread out onto a roasting tray and bake for 10–15 minutes, turning once, until crisp.

Put the almonds on a roasting tray and toast for 10–15 minutes until starting to turn golden. Mix together the ingredients for the dressing, season and leave to one side.

Place the salad leaves on a serving plate and top with the tomatoes, red onion and croutons. Spoon the dressing over the salad, toss to combine, then top with the mushrooms and toasted almonds.